December 18, 2005

Spinach Ricotta Phyllo Rolls

Spinach Ricotta Phyllo Rolls

12 oz spinach, drained
8 oz frozen phyllo dough, defrosted
4 tablespoons butter, melted
8 oz ricotta
1/2 cup roasted pinenuts

Preheat oven to 350. In a medium bowl, combine spinach, ricotta and pinenuts thoroughly. Unroll the phyllo onto a cookie sheet. Spread spinach mixture over phyllo, leaving a 2 inch border. Roll into a log and brush on melted butter to seal. Bake 30 minutes or until lightly golden and cooked through. Slice and serve.

My thoughts:

I made this as an appetizer for a cookie swap I am hosting. I made the spinach mixture the day before. The day of, I let it warm up a little then rolled it into the phyllo and baked it.

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